    |
Recipes for
|
 |
Chocolate Truffles
1/2 cup unsalted butter
2-1/3 cup confectioner’s sugar
1/2 cup cocoa
1/4 cup heavy or whipping cream
1-1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds, or after-dinner mints.
Coatings: coconut, crushed nuts, confectioner's sugar.
Makes about 3 dozen truffles.
Cream butter in large mixing bowl.
Combine confectioner's sugar and cocoa; add alternately with cream and vanilla to butter. Blend well.
Chill until firm.
Shape small amount of mixture around desired center; roll into 1-inch balls.
Drop into desired coating and turn until well covered. Chill until firm.
Easy Chocolate Truffles Recipe 1
2 pounds of Belgian chocolate (or any good quality chocolate)
one quart of heavy cream
1/4 lb. unsalted butter
1/3 cup liqueur of choice
cocoa powder
Melt chocolate and cream in a double boiler.
Whisk in butter and liqueur. Continue to whisk as the mixture cools and thickens.
Pour into quart containers and refrigerate.
To serve, scoop out with melon baller, roll in powdered cocoa.
Easy Chocolate Truffles Recipe 2
1-1/2 package (12 squares) semisweet chocolate
1 8-oz. package cream cheese, softened
3 cup powdered sugar
1 tbsp. coffee liqueur
1 tbsp. orange liqueur
1 tbsp. almond liqueur
Nuts, chopped
Unsweetened cocoa
Flake coconut
Colored Sprinkles
Makes 5 dozen.
Cook chocolate in large microwave-safe bowl on HIGH for 2 minutes, stirring halfway through heating time. Remove from microwave and stir until chocolate is melted.
Beat cream cheese in large bowl with electric mixer on medium speed until smooth.
Gradually beat in sugar until well blended.
Stir in chocolate until blended.
Divide mixture into thirds, add 1 flavor liqueur to each third; mix well.
Refrigerate about 3 hours or until firm.
Shape into 1-inch balls. Roll in nuts, cocoa, coconut or sprinkles.
Store in refrigerator.
Easy Chocolate Truffles Recipe 3
8 oz semi-sweet chocolate
1/3 cup milk
1/3 cup unsalted butter
2 egg yolks, slightly beaten
1/4 teaspoon vanilla extract
Unsweetened cocoa
Makes 1 pound (about 2 dozen). About 75 calories each.
In saucepan, melt chocolate with milk and butter over low heat, stirring until smooth. Remove from heat.
Stir 1/4 cup hot mixture into egg yolks, then whisk yolks into chocolate mixture in saucepan.
Add vanilla; beat well.
Pour into small bowl; cover and refrigerate until firm. (You can store in refrigerator for up to 2 days at this point.)
Form teaspoonfuls into balls; roll in cocoa and shake off excess.
Store covered in refrigerator for up to 3 weeks or in freezer for up to 2 months.
White chocolate truffle recipes.
More almost easy chocolate truffle recipes.
